Vegan Refried Beans Recipe

Vegan Refried Beans recipe that is quick and easy to pull together in under 20 minutes. All you need is 7 simple ingredients.

(Gluten-Free, Vegan, Vegetarian, Plant-Based)

I’m all for recipes of convenience. Easy, simple ingredients pulling together something delicious. This Vegan Refried Beans recipe fits the bill.

Now if you want to continue to eat canned refried beans go ahead – just be sure to look for cans that are labeled vegetarian.

I’ve found that sometimes it’s a hit or miss to find vegetarian/vegan refried beans in the grocery store so we thought we’d share what we make when we’ve got cravings for it.

What can you use refried beans for?

So MANY OPTIONS. Refried beans are a staple in our household. We make bean nachos on the regular, bean enchiladas, oven-baked bean tacos, enchilada rice casserole.

You can even add it to your vegan burrito bowls. I have been guilty to simply adding some hot sauce and eating it by itself too. #sorrynotsorry

Seriously we love Mexican-inspired dishes in this household. Especially since moving to a country where it’s not as popular we’ve had to get creative and find many ways of making it ourselves.

Cue the Vegan Refried Beans…

All you need are just 7 simple ingredients that you see above. It really is that simple to pull together in just about 20minutes.

Are refried beans vegan and vegetarian?

Not all refried beans are created the same. Many traditional refried beans are made with lard. Which is not a vegetarian or vegan safe ingredient.

If you are going to eat canned beans be sure to look for ‘vegetarian’ refried beans as they are made with plant-based oils instead of the lard.

And honestly… you can’t tell the difference between a vegetarian and traditional can of refried beans. More reasons to just make it plant-based.

How to Make Refried Beans

Making your own refried beans is seriously way simpler than you would think. It’s similar to taco sauce or enchilada sauce. Most of us just grew up on taco sauce in a jar not ever really thinking about what is in it and since your parents bought it so you do too.

We are breaking the cycle my friends using wholesome plant-based ingredients. Starting with these refried beans.

All you need are: Oil, Pinto Beans, Garlic, Onion Powder, Ground Cumin, Chili Powder, Lime Juice and Vegetable Stock.

Then you simply heat and mash.

Now I understand it may not be as quick as opening a jar.. but there is a beautiful feeling when you know exactly what is going into your meals and your body. Am I right?

Can you use black beans instead?

I’ve gotten this question a few times. You actually can make refried black beans. Simply swap the pinto beans for black beans and continue on with the recipe. It’s that simple.

So there you go guys. Whether you are just trying to eat a little bit more ‘back to the basics’ or you simply have run out of a can of refried beans and don’t want to go to the store (been there) this Vegetarian safe and Vegan Refried Beans recipe has got you covered.

easy, quick, delicious, healthy, recipe

Vegan Refried Beans Recipe

Side Dish

Gluten-Free, Vegan, Vegetarian, Dairy-Free, Plant-Based

Mexican

Vegan Refried Beans recipe that is quick and easy to pull together in under 20 minutes. All you need is 7 simple ingredients.

Print Recipe

Yield: 2

Prep Time:10 min

Cook Time:10 min

Total Time:20 min

Ingredients:

• 1 Tablespoon olive oil
• 2 (15 oz/400grams) cans of pinto beans, drained
• 3 cloves of garlic, minced (or 3/4 teaspoon garlic powder)
• 1/2 Tablespoon onion powder
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 of lime juiced + more to taste
• 1/2 cup (125ml) vegetable stock
• Pinch of salt and pepper to taste

Directions:

• 1. In a medium saucepan heal olive oil over medium-high heat. Add minced garlic if you are using fresh garlic. Sauté for 2 minutes. Add in other dry spices and cook for 30 seconds to a minute.
• 2. Add beans, lime juice, and vegetable stock. Cook on for 5minutes, or until everything is hot.
• 3. Using a potato masher or a fork, mash the beans until you've reached your desired consistency. Season with salt and pepper to your desired tastes.
• 4. Serve immediately warm or allow to cool and store in an airtight container in the refrigerator up to a week.

Author: Linnie

Nutrition Information:

Serving size: 1/2 cup
Calories: 222
Other nutrition information: Total Fat: 3.5g , Saturated Fat: .5g , Polyunsaturated Fat: .5g , Monounsaturated Fat: 2.2g , Cholesterol: 0mg , Sodium: 40mg , Potassium: 679mg , Total Carb: 37g , Dietary Fiber: 12g , Sugars: .9g , Protein: 11.4g

Recipe, images, and text © Veggie Balance

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